CN101686698B - Novel functional food product containing a specific fibre mixture - Google Patents

Abstract

The present invention relates to a fluid or semifluid food product, stable over time, containing a ternary mixture of viscosifying and non-viscosifying hydrosoluble fibres, and non-hydrosoluble fibres, and maintaining significant viscosity during digestion.

Description

The novel functional food product that contains specific fibre mixture

The present invention relates to a kind of in time stable fluid or semifluid food, it contains the ternary mixture of tackify and non-tackifying water-soluble fiber and non-soluble fiber, and keeps significant viscosity in digestion process.

The water-soluble polysaccharide fiber that has realized that gelation or multiviscosisty is good for one's health.

Under one's belt, hydrocolloid expands in the presence of water and induces dilatation of the stomach, increases food group denseness and also delays gastric emptying, and this causes swelling and the sensation of full abdomen.

In the literature, the term hydrocolloid refers to these structurings, water-soluble polysaccharide fiber, therefore got rid of also be the structuring polysaccharide but in small intestine the starch of metabolism.

It has been generally acknowledged that in intestines the viscosity of the increase that they produce:

-reduce the diffusion rate of nutrient, so that might for example reduce the generation speed of GLPP, bring out limits glycemic peaks, this is useful to for example diabetic.

-promote in thickness food group with the passive drainage of bile acid.Conversely, health is synthetic these bile acids again, and this causes cholesterol consumption and therefore causes the circulating cholesterol levels to reduce.

However, the hydrocolloid of the gelation in the fluid or multiviscosisty is mixed cause more technical problem in the semifluid medium.

About dairy products:

-can not before fermentation, mix the hydrocolloid of significant quantity in the mixing Ruzhong: limited compatibility table is shown and is separated between polysaccharide and the lactoprotein, and forms the curdled milk of poor quality, so that product is not suitable for eating.

-mixing the restriction that hydrocolloid also is subject to the formation of feeding-up tissue in the fruit preparations by fruit preparations, this is so that fruit preparations thickness and can not pumping too.

For example, the maximum that can utilize conventional method to mix the natural guar gum in the fruit yoghurt drinks of stirring is about 0.2%.

" viscosity depressant ", such as the use of the maltodextrin (namely having LG equivalent (DE)) of weak hydrolysis, the use of the non-tackifying water-soluble fiber of viscosity that perhaps can limiting hydrolysis colloidal solution can be valuable technical scheme.Yet must use than greatly excessive these viscosity depressants of the amount of tackify Soluble Fiber to obtain required effect.Under these conditions, some viscosity depressants have problems, as form soluble crystal, its in storage process with weak hydrolysis maltodextrin or the same with natural or long-chain inulin be sediment.This crystallization causes the organoleptic quality of product to reduce (particularly sand grains texture) and change color (for example the strawberry fruit preparations becomes pink by redness).These viscosity depressants also have the nutrition inferior position, as the calorie contribution (for maltodextrin) of can not ignore or the digestion malaise symptoms that comes from the fermentable fibres in the colon.In addition, the binary mixture of above-mentioned tackify and non-tackify Soluble Fiber is stable not in time.More or less being separated on the degree of product observed in passing in time, and this can cause being close to mutually of highly structural to have larger volume but mutually generation with much lower viscosity.Therefore this type of system under steady temperature in the storage process in one day or all scopes, perhaps all have unsettled risk in the shorter time scope, (being increased to 37 ℃ situation such as the fresh products temperature after absorption that under 4 to 10 ℃ temperature, stores) in the situation of variations in temperature.

The patent application WO0067592 of Opta Food Ingredients shows, might use maltodextrin (having low DE), hydrolysis guar gum or inulin with the remarkable reduction of the viscosity of acquisition glucomannans solution.

Similarly, the patent application US2003013679 of Abbott Laboratories has described and has used low DE maltodextrin with the viscosity of remarkable reduction by 2% guar gum solution.

Yet, in order to obtain the viscosity effect of required reduction, must use than the excessive maltodextrin of solubility tackify fiber.According to patent application US2003013679, the amount of required maltodextrin is 5 to 14 times of solubility tackify fibre weight.For example, for for the Soluble Fiber of 2% concentration in the final products, need to add the maltodextrin of 10% to 28% weak hydrolysis, this maltodextrin is the calorie content of 40 to 112 kilocalories of per 100 gram final products contributions.Except their caloric value identical with sugar (4 kilocalories/gram), maltodextrin is produced by partial hydrolysis by the starch of complete gelation, and therefore rapidly metabolism of digested amylase (saliva with intestines).This has promoted the rapid generation of blood sugar, has offset thus the known benefit that delays the Soluble Fiber content of blood sugar generation.Therefore, when exploitation was intended to manage the composition of weight or satiety, this technical scheme had very limited value.

For inulin and other FOSs that more or less are hydrolyzed, these show lower gastrointestinal tolerance, in 15 to 20 grams/generation malaise symptoms (flatulence, borborygmus more than the sky ...).Consider the required sizable amount of viscosity effect that obtains reduction, therefore the end products that can contain 10 to 15 gram FOSs have limited tolerance.

The people's such as Jasim Ahmed article (Int.Journal of Food Properties, 2005,8,179-192) reported that the adding of Arabic gum has significantly reduced the rheological characteristic of guar gum (and xanthans).Yet these observations relate to very a high proportion of Arabic gum in the mixture, and described Arabic gum is 16 to 80 times of guar gum.When having low guar gum content (0.25%, mix with 20% Arabic gum), viscosity is in close proximity to the viscosity of the Arabic gum under this concentration.When guar gum concentration increased to 1.25%, viscosity also increased (index aspect) consumingly, even it still keeps below the pure guar gum viscosity of (namely not having 20% Arabic gum).Therefore, when reading this article, the performance of guar gum/Arabic gum mixture can not be extrapolated to those parts that for example the present invention relates to.The model that the author provides and conclusion are only effectively based on the test of carrying out the Experimental Area of removing from the zone of hereinafter investigating.The author of this publication does not wish to use a large amount of guar gums, and has to concentrate on the problem for sweet food, and these problems seem and are difficult to be extrapolated to fluid or semifluid food.In addition, this technical scheme causes Arabic gum content very high in final products, therefore have the risk that comes from the upset,gastro-intestinal of the fermentation of Arabic gum in the colon: for 2% guar gum content in final products, the Arabic gum dosage used according to people such as Jasim is higher than 32%.When only working as the amount lower (about several grams are the situation of sweet food (candy, chewing gum etc.)) of the end product that consumes, the Arabic gum of the very high dose in final products is only permissible.Yet, for obtainable part 100 grams or the above scope of 100 grams such as the fluid of fresh dairy produce, beverage and fruit muddy to semi-fluid product, the amount of the Arabic gum of mentioning in the people's such as Jasim article has the risk of intolerance for the consumer.

Patent application WO 2005036971 has mentioned Arabic gum, especially in comprising the system of following component as the Arabic gum of rheology modifier:

-at least 50% absorbed sugar

-such as guar gum, the thickener of beta glucan and/or modified starch.

Purpose is that preparation has the sugar assimilable dry products (cereal product, paste) that reduces content.Therefore problem and the problem of the present invention of document solution greatly differ from each other.

Patent EP 1008306 has described adding can be so that the Arabic gum that the viscosity of Asiatic plantain solution descends.This patent is concentrated the research Asiatic plantain, and not mentioned any other texturizer, optimum viscosity inhibitor required for protection is the tapioca of modification.Again, must add the modified tapioca starch of very high amount to obtain the remarkable result to viscosity.In fact the viscosity of 2% Asiatic plantain solution can be reduced to by addition the value of 1% Asiatic plantain solution for about tapioca of 10% to 20%.

Patent US 5 545 411 has described and has added 1 to 2% Arabic gum to reduce (reducing by 20 to 30%) for the viscosity of the preparation of the EA that contains fibre and soya (0.2% to 3%).

Patent JP 2005185132 and US 4 988 530 have described the beverage that contains simultaneously pectin and Arabic gum.Yet do not mention that Arabic gum is to the certain effects of viscosity.

Patent US 4 971 810 has described the method that preparation contains the sour milk of fiber, particularly Arabic gum.Yet unresolved low viscous problem falls.

Therefore, prior art shows, have the molecule of HMW by the strong viscosity that produces such as the tackifying water-soluble fiber of guar gum at some, the guar gum such as the maltodextrin of weak hydrolysis, Arabic gum, partial hydrolysis can reduce under the existence of modified starch etc.Yet these molecules need add greatly superfluously, and namely its dosage is usually greater than at least 10 times of the dosage of solubility tackify fiber.

Prior art shows that further these binary mixtures are used for preparation to weight management, satiety or the effective product of glycemic control tool.As general rule (with particular reference to US2003013679), the product of describing in the prior art is the form of consumer's rehydrated mixture of powders before eating.Yet as usually advising in the food supplement industry, mixture of powders is not enough to prepare the food of fresh dairy produce, beverage or puree type.Food with high water activity experiences at least mechanical thermal and processes to guarantee specific microbial quality, and this can regulate the interaction between the two types of fibers.In addition, the mixture of tackify fiber and viscosity depressant is in case hydration in food then must have chemistry and physical stability in the whole life-span of product.Especially, any macroface that must avoid being derived from continuous combination and emulsification/deposited phenomenon separates.Rumly, the binary mixture of the not mentioned fiber of prior art can experience rapid variation, the fact that very fast demonstration is separated in storage process.

Patent application WO 2006/134157 has described has the fresh dairy produce such as the tackifying water-soluble fiber of guar gum based at least part of hydrolysis that causes satietion ability (satietogenicpower).

Yet the guar gum of partial hydrolysis inherent viscosity at ambient temperature is 0.3 deciliter/gram, and therefore can not cause any viscosity and any stability problem, and therefore is easier to carry out than natural guar gum.

Especially, the table 4 of WO2006/134157 has provided the composition that is intended to for the intermediate preparation of sour milk.

This intermediate product contain 11 % by weight for the guar gum of partial hydrolysis

It also contains the wheat of 3 % by weight and the apple butter of 16 % by weight.According to the book of Souci-Fachmann-Kraut (Food composition and nutrition Tables) with can derive from their online database of www.sfk-online.net, apple butter contains 2 % by weight of whole fibers.In these fibers, 24 % by weight are water-soluble fibre, and wherein 76 % by weight are non-soluble fiber.

Therefore, the intermediate preparation of describing in the document only contains the non-tackifying water-soluble polysaccharide fiber of 0.0768 % by weight.This intermediate preparation of 18 % by weight is added sour milk contains 2 gram guar gums to obtain per 125 gram final products sour milk.Therefore, described sour milk only contains the non-tackifying water-soluble polysaccharide fiber of 0.0138 % by weight.

The document is not described and is not proposed non-tackifying water-soluble polysaccharide fiber yet and can have impact to viscosity.In fact, the quantity not sufficient of this used fiber descends to produce real viscosity in the document.And, because the guar gum of partial hydrolysis does not cause that any viscosity increases when using in sour milk, therefore do not need described viscosity decline.Therefore, in the document, described non-tackifying water-soluble polysaccharide fiber does not play the effect of " viscosity depressant ".

Surprisingly, the inventor finds and might use non-tackifying water-soluble polysaccharide fiber as " viscosity depressant " in conjunction with the water insoluble cellulosic fiber, such as Arabic gum, thereby obtain stable and have fluid or the semifluid food such as the tackifying water-soluble polysaccharide fiber of guar gum of high-load in time.In addition, the ratio of the Arabic gum of required viscosity for reducing guar gum (or other solubility tackify fibers) is mentioned far below prior art: be enough to obtain the remarkable reduction of viscosity for 1.5 to 4 times Arabic gum content of guar gum content.Yet must exist soluble fiber to guarantee stability and the product uniformity of mixture in the storage process.

Therefore, can use the ternary mixture (guar gum/Arabic gum/water insoluble cellulosic fiber) of proper proportion to obtain to comprise the at the most stable semifluid water-based " solution " of 5 % by weight guar gums.Similarly, might be for the preparation of the syrup of beverage, it has guar gum concentration but is enough to remain fluid, so that they can use conventional equipment to carry out high-temperature sterilization and dilution.

Some non-tackifying water-soluble polysaccharide fibers such as the guar gum of Arabic gum, FOS, hydrolysis also have prebiotics (prebiotic) effect.These fibers produce SCFA (butyrate, propionic ester, pyruvate) and the local pH of reduction, the pathogenic bacteria (Escherichia coli, salmonella etc.) of the Bifidobacteria population that these two kinds of effects cause increasing and reduction by the fermentation of colonic microflora.However, this fermentation energy causes coming from the particularly discomfort of γ-ray emission, and consider that gastrointestinal tolerance also is important: for example, Arabic gum more tolerates than FOS (FOS): than the 15-20 gram/sky of FOS and inulin, the dosage of the less symptom (such as flatulence) of the generation discomfort of Arabic gum is 40 grams/sky.But the dosage that is used for Arabic gum of the present invention is lower than this acceptable dose, therefore can not cause any problem of gastrointestinal tolerance.

Therefore the present invention relates to stable fluid or semi-fluid product, its dry extracts is below 30 % by weight with respect to the gross weight of product, advantageously be below 20 % by weight, described product comprises the fiber with respect to gross weight 1 to 24 % by weight of food, it is characterized in that described fiber is by the compositions of mixtures of following material:

A) with respect to the tackifying water-soluble polysaccharide fiber of gross weight 0.4 to 5 % by weight of product,

B) with respect to the non-tackifying water-soluble fiber of gross weight 0.8 to 20 % by weight of product, this non-tackifying water-soluble fiber has 3.10 ⁵To 3.10 ⁶G/mol average molar mass and the following inherent viscosity in the aqueous solution of 0.3 deciliter/gram,

C) with respect to the water insoluble cellulosic fiber of gross weight 0.04 to 0.6 % by weight of product.

Advantageously, described tackifying water-soluble polysaccharide fiber has and is equal to or greater than 7.10 ⁵G/mol average molar mass, and/or greater than the inherent viscosity under the environment temperature of 5 deciliter/gram, more advantageously greater than the inherent viscosity under the environment temperature of 6 deciliter/gram.

In implication of the present invention, the tackifying water-soluble polysaccharide fiber means to provide the water-soluble polysaccharide food fiber of any natural or weak hydrolysis of viscosity under low dosage.

In these fibers, mix and the viscosity of solvent can be increased in the scope of several orders of magnitude at their low dosage (being generally about 0.05 to 0.5%), average molar mass is equal to or greater than 7.10 ⁵G/mol and have straight chain or slightly the glycocalix of branched structure be called " tackify ".This effect relates to the sizable osmotic swelling of polymer chain in water, and it causes the expanded configuration of hypothesis, makes thus the motion of large quantity of moisture.The solution that contains Tackified polymeric has lower flow rate and the viscosity of increase, and viscosity is defined as the ratio that produced between the stress application that flows and the characteristic velocity that should flow.For the thickening character of objective quantification polymer, the volume that advantageously occupies in solution with reference to polymer chain: the inherent viscosity of definition is occupied " hydrodynamics " volume of every gram polymer in the so-called solution.This volume energy is tested definite by measuring in the viscosity of the polymer solution under the variable concentrations and the viscosity number of the reduction of extrapolation under zero-dose.Usually, molecular weight is equal to or greater than 10 ⁶G/mol natural guar gum have about 8 to 30 deciliter/gram inherent viscosity (Doublier, and Wood, Cereal Chemistry, 1995,72,335-340).

Advantageously, tackifying water-soluble polysaccharide fiber of the present invention is for being derived from natural plants and advantageously being selected from carob (carouba gum), fenugreek, konjaku glucomannan, tara gum, oat and barley beta glucan, guar gum, pectin or orange pulp fibres.Further advantageously, they are selected from guar gum, carob, konjaku glucomannan or oat or barley beta glucan.Particularly advantageously, it is guar gum.Advantageously, guar gum is the glue of selling with trade name Meyproguar M225 (Danisco) or Viscogum MP 41230 (Cargill).These are the conventional natural guar gum of non-hydrolysis.

Advantageously, in food of the present invention, the ratio between the part of guar gum and Arabic gum is about 1.5 to 6.Preferably, this ratio is about 2 to 4.

In implication of the present invention, (be 3.10 although non-tackifying water-soluble polysaccharide fiber means their high molecular weight ⁵To 3.10 ⁶G/mol) but the water-soluble food fiber of any polysaccharide that under low dosage, do not have viscosity.These fibers have closely configuration and occupy little hydrodynamic volume in solution of the utmost point, and this is expressed as the low viscosity in the solution.

Advantageously, they are selected from Arabic gum, water-soluble apple fiber (Pomelite LV for example

) or fibre and soya (Soya Fibe for example

), advantageously be selected from Arabic gum or water-soluble apple fiber, further advantageously, it is Arabic gum.Arabic gum is with one of Soluble Fiber of technology (weak structure glue) and nutrition (good digestion tolerance and prebiotic effect) angle most worthy.Arabic gum is the natural soluble food fiber.It is for having high molecular weight (4.10 ⁵To 2.1 0 ⁶G/mol) but that its inherent viscosity is 0.2 deciliter/gram is following (people such as Al-Assaf, Food Hydrocolloids, 2005,19,647-667; The people such as Flindt, FoodHydrocolloids, 2005,19, large molecule 687-701).For the molal weight that equates, the inherent viscosity of Arabic gum is hanged down 30 to 40 times than the inherent viscosity of guar gum, different configuration in this explanation solution.Also be known as the Arabic gum of gum arabic (gum arabic) for only using the Arabic gum extract that well known to a person skilled in the art the physical method purifying, described physical method is comprised of following steps: grind, be dissolved in the water, filter, centrifugal, microfiltration, then spray-drying or granulation.Two class Arabic gums are arranged: acacia seyal and acacia senegal.Their structure is slightly different.Yet they are distinguished by extremely different rotary power (rotating power) and their monose ratio (46% arabinose in acacia seyal, 24% arabinose in acacia senegal).Advantageously, described Arabic gum is acacia senegal, acacia seyal or their mixture." acacia senegal " glue refers to be prepared or belonged to by tip-tap Acacia senegal by natural extract the glue of trunk or branch preparation.Advantageously, described Arabic gum is the Fibregum B from CNI.

Advantageously, described water insoluble cellulosic fiber contains cellulose and/or hemicellulose.Advantageously, they are selected from wheat, cotton, wood-fibred or their mixture, and advantageously, they are Semen Tritici aestivi fiber.

Advantageously, the form that water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber are immixture, this immixture advantageously obtains in the following way: (α 1) is dry water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber altogether, or (α 2) advantageously are being 10 ⁴Second ^-1Mix water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber under the above strong shearing, perhaps (α 3) advantageously be with the mixture homogenising of water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber under at least 50 pressure that cling to.Advantageously, this immixture is the common drying composite that obtains in step (α 1).Advantageously, this mixture contains gross weight 5 to 30 % by weight with respect to mixture, advantageously be the water insoluble cellulosic fiber of 20 % by weight, and with respect to gross weight 70 to 95 % by weight of mixture, advantageously be the non-tackifying water-soluble polysaccharide fiber of 80 % by weight.When surpassing 30% water insoluble cellulosic fiber, this mixture can not be dried.During water insoluble cellulosic fiber below 5%, this mixture is without purposes.

The water insoluble cellulosic fiber is used used as stabilizers in food of the present invention.Yet it only produces its function after being dispersed, and this dispersion utilizes the non-tackifying water-soluble polysaccharide fiber in the homogeneous mixture to be occured.Therefore, can consider that homogeneous mixture uses used as stabilizers in food of the present invention.Advantageously, described water insoluble cellulosic fiber is Semen Tritici aestivi fiber.Advantageously, used common drying composite is the commodity " Equacia by name that is sold by CNI " Semen Tritici aestivi fiber/Arabic gum system.

In implication of the present invention, " shearing " refers to advantageously with second ^-1The shear rate of expression.

In implication of the present invention, " fluid or semifluid food " refers to directly to drink (fluid product) or by applying the product that modest pressure is sucked at pouch (fruit chamotte mould) or carton, perhaps can use the edible product (semi-fluid product) of spoon from bottle.Advantageously, this product was at 10 seconds ^-1Shear rate and 20 ℃ under apparent viscosity be that 0.05 handkerchief second (for the most mobile product) is to 10 handkerchiefs second (for more structurized product).

Advantageously, described fluid or semifluid food are selected from fresh dairy produce, plant juice, beverage or their mixture, advantageously are selected from the fresh dairy produce of fruit, fruit and/or vegetable juice, seasoning water or fruit muddy." beverage " of the present invention means mainly to be consisted of and had by water any product, particularly seasoning water of flavoring.

Advantageously, fluid of the present invention or semifluid food are fresh dairy produce.Advantageously it is fermented dairy product.This food can be the dairy produce that for example adds fruit syrup or soybean juice.

" fermented dairy product " means to prepare human edible fermented dairy product, i.e. fermented milk food especially.In this application, more particularly consider fermented milk and sour milk.Described fermented milk foodstuff or be " white cheese (fromages blancs) " or " fresh cheese (petits-suisses) ".

Term " fermented milk " and " sour milk " are their common implications in the milk industry, and namely intention is used for the product that the human edible acidified milk that is derived from milk substrate ferments.These products can contain the second composition just like fruit, plant, sugar etc.But reference example is as at the Journal Officiel de on December 31st, 1988 la R é publique The relevant fermented milk in the 30 days December in 1988 of middle publication and French decree n ° of 88-1203 of sour milk.Also can (under FAO and WHO support, be prepared by the international food code committee, and be published by FAO Information Division, can derive from online http://www.codexalimentarius.net with reference to " CodexAlimentarius "; Refer more especially to the 12nd volume and the standard " CODEX STANA-11 (a)-1975 " of CODEX " Codexstandards for milk and dairy products ").

Therefore term " fermented milk " is exclusively used in the dairy produce that makes with milk substrate in this application, and described milk substrate has experienced and has been equal at least high thermally-sterilized processing, with the microorganism sowing (seeded) of the species that belong to the feature that represents each product." fermented milk " particularly do not experience the coagulation decant without successive processing of how to remove the component of used milk substrate.Solidifying of " fermented milk " must not can obtain by the mode except those modes of the activity that is derived from microorganism used therefor.Therefore in practice, term " fermented milk " is generally used for referring to the fermented milk except sour milk, depend on country and for example be known as " Ke Feier (Kefir) ", " kumiss (Kumiss) ", " India's sour milk (Lassi) ", " reaching happiness (Dahi) ", " yoghurt (Leben) ", "

", " Villi ", " sour milk (Acidophilus milk) ".

Term " sour milk " is used for using according to frequent locality, is developed to the fermented milk that the ratio with respect at least one ten million bacterium of the every gram of milk portion obtains by the specific thermophilic lactic acid bacteria that will be called lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcusthermophilus) (it is necessary for form alive in final products).In some countries, the rules mandate adds Yoghourt Production with other lactic acid bacterias, uses especially in addition the bacterial strain of Bifidobacterium (Bifidobacterium) and/or lactobacillus acidophilus (Lactobacillus acidophilus) and/or Lactobacillus casei (Lactobacillus casei).These other lactic bacteria strains intention gives final products various character, such as the balance that promotes gut flora or regulate immune character.

When being sold to the consumer, the amount that is contained in the free lactic acid of fermented milk matrix can not be lower than per 100 grams, 0.6 gram, and the protein content of milk portion can not be lower than the protein content of ordinary milk.

Term among the application " white cheese " or " fresh yogurt " are for the salt-free non-ripe cheese (the not fermentation except lactic fermentation) that only ferments with lactic acid bacteria.The dry matter content of white cheese can be reduced to white cheese 15 grams of per 100 grams or 10 grams, this depends on whether fat content is that the white cheese of per 100 grams surpasses 20 grams 25% after the bone dry, or be no more than 20 the gram (depending on whether the fat content is 25%more than 20g, or no morethan 20g per 100g of fromage blanc, after complete desiccation).The dry matter content of white cheese is 13 to 20%.The dry matter content of fresh yogurt is that the fresh yogurt of per 100 grams is not less than 23 grams.It typically is 25 to 30%." white cheese " and " fresh yogurt " usually with routine for " fromage frais " of technical field of the present invention together in groups.

Advantageously, described fresh dairy produce is selected from sour milk, comprises stirring sour milk, boruga, fromage frais and fermented milk.

In specific specific embodiments, fresh dairy produce of the present invention has low fat and low sugar contents.

In implication of the present invention, if product contains following material, then it is " low fat ":

-Ruo product is solid (hard acid milk or fromage frais type), the following fat of about 3 grams of per 100 gram products;

-for fluid product (boruga type), the following fat of about 1.5 grams of per 100 milliliters of products.

In this regard, the applicant illustrates that above-mentioned definition meets Codex Guidelines for the Use of NutritionClaims that the international food code committee adopted in 1997 and that revise in calendar year 2001.

The product of " low sugar " product or " having low sugar contents " does not contain for it:

-for solid product, the sugar of about 0.5 gram of per 100 gram products;

-for fluid product, the sugar of per 100 milliliters of about 2.5 grams.

Here, the applicant again point out this definition meet Interdepartment Committee (Inter-ministerialCommission) on July 8th, 1998 about specific food products and consider the non-misleading characteristic of nutrition demand and the viewpoint that provides.

Advantageously, it is the product with low energy density." low energy density " product means to provide about 40 to 120 kilocalories/100 grams at this paper, preferred about 60 to 110 kilocalories/100 grams, the further product of preferred about 70 to 100 kilocalories/100 grams.

In another embodiment, fresh dairy produce of the present invention contains the protein with respect to gross weight 2 to 10 % by weight of fresh dairy produce, the advantageously protein of 4 to 7 % by weight.Advantageously, these protein are milk and/or phytoprotein.Milk protein for example is selected from milk powder, casein or haemocyanin.Vegetable protein for example comprises the glutelin of soybean protein and/or aleuronat, particularly glutelin and partial hydrolysis.

Advantageously, fresh dairy produce of the present invention contains fruit.Advantageously, described fruit is selected from apple, orange, red fruit (red fruits), strawberry, peach, apricot, plum, raspberry, blackberry, blueberry, black currant, lemon, grape fruit, banana, pineapple, Kiwi berry, pears, cherry, coconut, passionflower, mango, fig, rheum officinale, muskmelon, Chinese grooseberry, lichee, grape, blueberry or their mixture.

In a specific specific embodiments, food of the present invention is the fresh dairy produce with fruit, and wherein the weight content of each fiber is as follows with respect to the gross weight of product:

A1) 0.4% to 2%, advantageously be 1% tackifying water-soluble polysaccharide fiber,

B1) 0.8% to 8%, advantageously be 2% non-tackifying water-soluble polysaccharide fiber, and

C1) 0.04% to 0.25%, advantageously be 0.1% water insoluble cellulosic fiber.

In another embodiment, fluid of the present invention or semifluid food are fruit muddy.It advantageously contains:

A2) with respect to gross weight 1 to 5 % by weight of puree or fruit preparations, advantageously be the tackifying water-soluble polysaccharide fiber of 2.5 % by weight;

B2) with respect to gross weight 2 to 20 % by weight of puree or fruit preparations, advantageously be the non-tackifying water-soluble polysaccharide fiber of 7.4 % by weight, and

C2) with respect to gross weight 0.05 to 0.6 % by weight of puree or fruit preparations, advantageously be the water insoluble cellulosic fiber of 0.15 % by weight.

These fruit muddies have the structure of the puree that is near the mark.

Advantageously, food of the present invention is advantageously at room temperature stablized 12 month 4 ℃ of lower stable 4 weeks at least.In implication of the present invention, " stabilizing food " means below example gross weight 5 % by weight that have after 10 ℃ of lower 8 weeks with respect to food as defined above, advantageously below gross weight 3 % by weight with respect to food, advantageously with respect to the food of the separating liquid phase below gross weight 1 % by weight of food." separating liquid phase " means the transparent aqueous phase in the appearance of food bottom.Product with the following separating liquid phase of 5 % by weight is considered to stable prod, because in fact do not exist macroface to separate.The time in 4 weeks is for the desirable the shortest stabilizing time of sour milk.

Advantageously, food of the present invention preferably has the viscosity of 0.2 handkerchief more than second under digestion condition, is 200 times of water viscosity.Advantageously, food of the present invention has 1 handkerchief above viscosity second, is 1000 times of water viscosity.Further preferably, food of the present invention has 3 handkerchief above viscosity second, is 3000 times of water viscosity.

" digestion condition " means food and bears in the gastrointestinal conditions, namely contacts under the pH of stomach and intestines and with digestive ferment in naturally being present in these alimentary canals part.More accurately, these gastrointestinal conditions can by described food of the present invention be placed beaker, then be heated to 37 ℃ and reach 30 minutes and then use 4N HCl solution to be acidified to pH2 and to carry out in-vitro simulated.After continuous stirring 10 minutes, the pepsin of the powder type of 1.25 % by weight is added in the product of acidifying in the previous steps process.After waiting for 35 minutes, use concentrated 4N NaOH (NaOH) that the pH of product is increased to 6.After stirring 10 minutes, add the powder pancreatin of 0.5 % by weight.Continue to stir 10 minutes.

The viscosity number that more than provides is under these conditions at 10 seconds ^-1Shear rate under the value that records.

More detail about in vitro test provides in following embodiment 3.

The present invention also relates to prepare the method for fluid of the present invention or semifluid food, it comprises following steps:

A) fiber of the present invention is added initial substrate, and

B) mix products obtained therefrom.

" initial substrate " means milk, fermented milk, plant juice, fermenting plant juice, water, fermentation water, fruit muddy.

Advantageously, method of the present invention comprises step (α) before in step (a), in step (α) in the following way with the water insoluble cellulosic fiber dispersion to the non-tackifying water-soluble polysaccharide fiber:

-α 1) water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber is dry altogether, or

-α 2) advantageously be 10 ⁴Second ^-1Mix water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber under the above strong shearing, or

-α 3) under the pressure that advantageously are at least 50 bar with the mixture homogenising of water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber.

Advantageously, step (α) is about to altogether dry formation of water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber by step (α 1).

If carry out common drying, then preferably having maximum ratio in final dry products is the water insoluble cellulosic fiber of 30 % by weight.Advantageously, described final dry products contains with respect to the water insoluble cellulosic fiber of gross weight 5 to 30 % by weight of mixture (advantageously being Semen Tritici aestivi fiber), with the non-tackifying water-soluble polysaccharide fiber (advantageously being Arabic gum) with respect to gross weight 70 to 95 % by weight of mixture, described final dry products advantageously contains the water insoluble cellulosic fiber of 80 % by weight and the non-tackifying water-soluble polysaccharide fiber of 20 % by weight.

In a favourable specific embodiments, the fiber that adds in step (a) is the form of intermediate preparation, and it advantageously is selected from fruit preparations or syrup.

In implication of the present invention, " fruit preparations " means to contain any waterborne suspension of fruit slice or fruit muddy.In implication of the present invention, " fruit muddy " means not remove fruit juice by the edible part that sieves whole fruit or peeling fruit, or unfermentable product by obtain fermentable of other method but also.Puree can be concentrated, and it is obtained by the determining section of fruit muddy by physical removal composition water in the case.

Advantageously, fruit preparations of the present invention has 5 to 15, the structure that preferred 5 to 12 use CENCO structure measurement system records.Such structure measurement is by the conventional use of those skilled in the art.Can not use in the case conventional equipment to measure viscosity or structure, because fruit preparations is not homogeneous mixture.

CENCO measures higher, and then preparation more is liquid.

In a favourable specific embodiments, fruit preparations of the present invention also comprises sugar or sweetener and optional colouring agent, flavor enhancement and/or acidulant.Described sugar is in particular monose and disaccharides.Fructose, galactolipin, glucose can be used as the example of monose.Sucrose can be especially as the example of disaccharides.

In implication of the present invention, " syrup " means to contain the liquid preparation of sugar, adjusting material, water and flavor enhancement.

The present invention also relates to advantageously to be intended to the intermediate preparation for fluid of the present invention or semifluid food, it contains:

A3) with respect to gross weight 2 to 10 % by weight of intermediate preparation, advantageously be the tackifying water-soluble polysaccharide fiber of 5 % by weight,

B3) with respect to gross weight 4 to 40 % by weight of intermediate preparation, advantageously be the non-tackifying water-soluble polysaccharide fiber of 10 % by weight, and

C3) with respect to gross weight 0.2 to 1.25 % by weight of intermediate preparation, advantageously be the water insoluble cellulosic fiber of 0.5 % by weight.

Advantageously, intermediate preparation of the present invention is fruit preparations or syrup.

The present invention relates to intermediate preparation of the present invention in addition in fluid or semifluid food, the advantageously purposes in fresh dairy produce.Especially, in the situation of fruit preparations, described intermediate preparation can be mixed fermented dairy product as mixture or as bilayer.

The present invention also relates to prepare the method for intermediate preparation of the present invention, it comprises following consecutive steps:

The different fibers of-mixed-powder form,

-under agitation this mixture of powders is scattered in the water,

-randomly fruit, sugar, colouring agent, flavoring are added this dispersion,

-make the gained preparation stand high thermal sterilization heat treatment,

-cooling gained intermediate preparation,

-described intermediate preparation is stored in the low-temperature (low temperature) vessel (below 10 ℃, is preferably below 4 ℃).

Fruit adds with the form of puree, fruit slice, fruit juice etc.

Advantageously, process in the following way described water insoluble cellulosic fiber to promote their dispersion:

-α 1) water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber is dry altogether, or

-α 2) advantageously be 10 ⁴Second ^-1Mix water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber under the above strong shearing, or

-α 3) under the pressure that advantageously are at least 50 bar with the mixture homogenising of water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber.

Except non-tackifying water-soluble fiber of the present invention and water insoluble cellulosic fiber, the composition of intermediate preparation of the present invention is fruit, acid, sugar or sweetener, the colouring agent etc. such as the puree form of tackifying water-soluble polysaccharide fiber, fruit slice.

The heat treated condition of high thermal sterilization is well known to a person skilled in the art.

At last, the present invention relates to food of the present invention and completely feel to increase stomach as full abdomen food, delay the outbreak of hunger and/or the non-therapeutical uses of custodian's body weight.

Term " full abdomen " meets art-recognized definition as used herein.This concept has become the theme of the publication of accelerating.For reference, specify " full abdomen food " to mean for the consumer at this paper, the time interval that increases between again hungry, twice food intake that the stomach of the hunger that causes especially reducing, the appetite of reduction, increase is full, delay between twice food intake, the food of the food intake of reduction after digestion.Can alone or in combination, observe whole or in part these different effects.It should be noted that mark (marker) measuring method (especially referring to table 1) as mentioned below of the full abdomen character that can be used for mensuration food.Especially, full abdomen food helps to discharge before the absorption that participates in control stomach dynamics, pancreatic secretion and food intake and signal after absorbing.Acting on periphery and the maincenter level work (referring to table 1) of these signals.Following table 1 has been summed up modal mark.Can obtain the more information of these marks summary in 2004 referring to people such as De Graaf.

Table 1

ST: short-term

LT: long-term

The tackify Soluble Fiber (with respect to the weight 0.4% to 4% of final products) of high-load utilizes the present invention, owing to can be prepared full abdomen product.Under these dosage, the viscosity of guar gum is 0.2 to 150 handkerchief. second (being 200 times to 150 000 times of viscosity of 25 ℃ of lower water).Viscosity uses the high accuracy MCR300 flow graph of Anton Paar-Physica to measure the measuring chamber thermostat (TEZ 150PC) that this flow graph uses the CC27 coaxial clyinder and regulated and control by the Peltier effect.Selected shear rate is 10 seconds ^-1, its known shearing that is illustrated under the intestines condition.

Under the effect of these tackify fibers, food food group becomes highly-thickened, and this has delayed the emptying of stomach and food group enters enteron aisle, helps thus full abdomen effect.

In our situation, valuable is the following fact: can not increase viscosity by the tackify fiber with full abdomen effect and the fibrous system of non-tackify with prebiotic effect in product, or only increase viscosity on the minimum degree, but in a single day it arrive alimentary canal and just can guarantee its function.

Full abdomen tackify fiber (for example guar gum) (stomach and small intestine) in height digestion ball (digestive sphere) works more, and the non-tackify fiber of prebiotics (for example Arabic gum) (large intestine and colon) in low digestion ball works more.

The invention still further relates to food of the present invention as reducing human circulation cholesterolemia and delay the to have meal blood sugar of rear human body and the food of insulin response, be preferably the non-therapeutical uses of nutraceutical.

The invention still further relates to the non-therapeutical uses as the nutraceutical that reduces the circulating cholesterol.

The invention still further relates to food of the present invention as the purposes of medicine.

Preferably, food of the present invention is used as medicine and is used as the circulating cholesterol that reduces human body and delays have meal blood sugar and the insulin response of rear human body, and prevents thus the nutraceutical of the disease outbreak of metabolic syndrome.

According to a further aspect in the invention, food of the present invention is as medicine with as the circulating cholesterol that reduces human body and prevent the nutraceutical that the disease relevant with cardiovascular disorder shown effect.

The present invention will understand better according to following accompanying drawing and nonrestrictive example.

Fig. 1 shows that the aqueous solution (Meyproguar M225) of the natural guar gum of measuring with respect to the concentration (% by weight) of natural guar gum was at 10 seconds ^-1Shear rate under in the handkerchief viscosity of second.

Fig. 2 shows that the aqueous solution with respect to the concentration (% by weight) of natural guar gum and the natural guar gum measured was at 10 seconds in the presence of a certain amount of Arabic gum (0.10 or 20 % by weight) ^-1Shear rate under in the handkerchief viscosity of second.

Fig. 3 shows that the aqueous solution with respect to the concentration (% by weight) of guar gum and the natural guar gum measured was at 10 seconds in the presence of the ratio of the amount of constant Arabic gum and guar gum ^-1Shear rate under take the handkerchief viscosity of second: guar gum/Arabic gum ratio as 1.5 to 4.In Fig. 3, so the amount of guar gum and Arabic gum all is variable, but that their ratio keeps is constant.

Fig. 4 show with respect to the concentration (% by weight) of guar gum so that viscosity at 10 seconds ^-1Shear rate under equal the concentration (% by weight) of Arabic gum in the aqueous solution of 10 handkerchief seconds.

Fig. 5 is presented at 10 seconds ^-1Shear rate under, contain the natural guar gum of 2 % by weight and the different non-tackifying water-soluble fiber of 10 or 20 % by weight: the viscosity that the aqueous solution of Arabic gum (Fibregum B), apple (Pomelite) and soybean (Soyafibe) is measured (in handkerchief second).

Fig. 6 explanation was at 10 seconds ^-1Shear rate under, natural guar gum (the Meyproguar M225 that contains 2 % by weight, Danisco) or the glucomannans of 2 % by weight (Rheolex RS, Shimizu), or the pectin of 5 % by weight (TS-P 6786, Danisco) or the oat bran that is rich in beta glucan of 5 % by weight (Oatwell 22, the viscosity that CreaNutrition) the aqueous solution is measured (in handkerchief second).The viscosity that under the Arabic gum (Fibregum B) without Arabic gum and adding 10%, compares these tackify Soluble Fibers.

Fig. 7 shows with respect to stirring sour milk with Taillefine Brass é Nature type low fat, and the digestion step of using the same sour milk that mixes with the fruit preparations of the Arabic gum of the natural guar gum that contains 5 % by weight and 10 % by weight to obtain, at 37 ℃ and 10 seconds ^-1Shear rate under in vitro test result's the example of apparent viscosity (in handkerchief second).The ratio of whiteness in final products (white mass) and fruit preparations is respectively 80 and 20 % by weight, and the amount of natural guar gum and Arabic gum is respectively 1 % by weight and 2 % by weight in final products.

Viscosity uses the high accuracy MCR300 flow graph of Anton Paar-Physica to measure the measuring chamber thermostat (TEZ 150 PC) that this flow graph uses the CC27 coaxial clyinder and regulated and control by the Peltier effect.Selected shear rate is 10 seconds ^-1, its known shearing that is illustrated under the intestines condition.

The complex viscosity that Fig. 8 shows the mixture that is comprised of the fruit preparations A that 80% surpasses albumen (hyper-protein) whiteness (containing 6.5% protein) and 20% (containing 7.5% guar gum and 20% Arabic gum) or fruit preparations B (containing 7.5% guar gum and 20% Arabic gum) over time.Therefore product A contains 1.5% guar gum and 2.5% Arabic gum, and product B contains 1.5% guar gum and 4% Arabic gum.

Embodiment 1: contain the preparation of the semifluid " solution " of 2% to 4% guar gum in the presence of Arabic gum and Semen Tritici aestivi fiber.

Used guar gum is object of reference Meyproguar M225 (Danisco).It is the conventional natural guar gum of non-hydrolysis.Its molal weight is 2.7 10 ⁶G/mol, corresponding to the inherent viscosity of about 20 deciliter/gram (Doublier and Wood, Cereal Chemistry, 1995,72,335-340).Used Arabic gum is Fibregum B (CNI).Its molal weight is 6.4 10 ⁵G/mol, corresponding to inherent viscosity (people such as A1-Assaf, FoodHydrocolloids, 2005,19, the 647-667 of about 0.18 deciliter/gram; The people such as Flindt, Food Hydrocolloids, 2005,19,687-701).

Carry out laboratory experiment under the following conditions:

-mixed-powder also is scattered in the cold water,

-under agitation (sheared 30 seconds ^-1) mixture is heated to 95 ℃,

-under agitation (sheared 30 seconds ^-1) be cooled to 20 ℃,

-use and the MCR300 flow graph (Anton Paar) of coaxial clyinder (CC27) is housed at 10 seconds ^-1Shear rate under measure apparent viscosity.

Under these conditions:

The solution of guar gum increases sharply and is high viscosity (referring to Fig. 1) separately.Under the concentration of the guar gum of 2 % by weight, viscosity has reached 19 handkerchief seconds, the solution that namely is difficult to pumping.In order to obtain the semifluid " solution " in the implication of the present invention, the maximum dose of the guar gum that can be impregnated in is about 1.5 % by weight.

Separately the solution of Arabic gum has low viscosity: only be 0.02 handkerchief second at the solution viscosity of 20% time Arabic gum, be 20 times of (people such as Jasim Ahmed, Int.Journal of Food Properties, 2005 of 25 ℃ of lower water viscosity, 8,179-192).

In the presence of the Arabic gum of enough concentration, might obtain to contain the semifluid " solution " of the guar gum of 10 % by weight nearly (Fig. 2).

They are actually two-phase system, and wherein following material exists together:

-mainly contain the Arabic gum continuous phase of (with a small amount of guar gum),

-be rich in guar gum and contain the decentralized photo of a small amount of Arabic gum.

These two-phases have different density, and because stability must add product such as the water insoluble cellulosic fiber of Semen Tritici aestivi fiber.

Therefore it seems might obtain concentration be 0.8 to 20 % by weight Arabic gum in the presence of the semifluid " solution " of the guar gum that contains 0.4 to 5 % by weight.

Fig. 3 shows that also the aqueous solution of natural guar gum was at 10 seconds with respect to natural guar gum (% by weight) with take the concentration of the Arabic gum that adds than the amount of guar gum as constant ratio ^-1Shear rate under in the handkerchief viscosity of second.Filled symbols corresponding to only with respect to the concentration of guar gum at 10 seconds ^-1Under the variation of apparent viscosity: viscosity significantly increases with concentration, and it can be regulated by the power law of 3.35 powers.In the presence of Arabic gum that the amount with guar gum adds pro rata, observe identical power law behavior but have much bigger guar gum content, and described power law behavior changes with Arabic gum/guar gum ratio.For example, be 2.5 o'clock for Arabic gum/guar gum ratio, guar gum concentration is (so Arabic gum concentration is more than 15%) lower discovery power law behavior more than 6%.Be 4 o'clock for Arabic gum/guar gum ratio, under about concentration of 3 to 4%, find the behavior.

At these below critical concentration, the viscosity of Arabic gum/guar gum mixture changes in the mode of complexity, even when dilution, increase: for example, viscosity from guar gum concentration be 5% and Arabic gum concentration be the values of 1.2 handkerchief seconds of 12.5% increase to guar gum concentration be 2% and Arabic gum concentration be the value of 6.0 handkerchief seconds of 5%: the viscosity increase during this dilution is that the present invention is distinctive fully, and never observes for independent tackify fiber.

In Fig. 3, solid circles represents the value of independent guar gum, but is to multiply by under 7 the concentration.The point that obtains at least for peak, meets viscosity preferably with respect to the trend of the concentration of Arabic gum/guar gum mixture.Therefore the mixture of fiber of the present invention in fact allow in end product, to mix up to 7 times than the tackify fiber, and keep simultaneously identical viscosity.

This has determined the value of the present invention for the preparation health-oriented products:

A) might obtain to be rich in fiber, but than the viscosity that is produced by independent tackify Soluble Fiber, the end product that under its packaged form, has limited viscosity.

B) after digestion, product is diluted in digestion process or by drinking water or by digestible fluid (saliva, gastric juice etc.) gradually.As shown in Figure 3, it is higher that viscosity keeps in dilution, even can increase with respect to Arabic gum/guar gum ratio in certain concentration range.

For given guar gum concentration, there is minimum Arabic gum concentration so that might to obtain viscosity be 10 handkerchiefs following systems second, this system is corresponding to being easy to pumping and blended product.Pass between these two concentration ties up among Fig. 4 and provides.The above zone of line is corresponding to can active zone.On the whole, the amount of stand-by Arabic gum is 2 to 3 times of amount of target guar gum.Again, 2 to 3 coefficient significantly is lower than those of viscosity depressant that prior art mentions, and wherein ratio is close to 10.

Fuji Oil) or solubility apple fiber (Pomelite LV, supplier: Val de Vire) obtain similarly but be worth lower slightly result and can use fibre and soya (Soya Fibe, supplier:.(Fig. 5):

-might will have 20 times of the reduced viscosities of 2 % by weight solution of natural guar gum of the solubility apple fiber (Pomelite LV) of 20 % by weight.

-might will have 4 times of the reduced viscosities of 2 % by weight solution of natural guar gum of the fibre and soya (Soya Fibe) of 10 % by weight.

Similarly and the result with similar value also can obtain (Fig. 6) by the viscosity of using Arabic gum significantly to reduce other tackify fibers in the solution:

-might will have glucomannans (the Rheolex RS supplier: 100 times of the reduced viscosities of 2 % by weight solution Shimizu) of the Arabic gum of 10 % by weight.

-might will have Pectine HM (Grinstedpectin TS-P 6786 suppliers: 10 times of the reduced viscosities of 5 % by weight solution Danisco) of the Arabic gum of 10 % by weight.

-might will have the oat bran that is rich in beta glucan (the Oatwell 22 % by weight beta glucan suppliers: 100 times of the reduced viscosities of 5 % by weight solution Crea Nutrition) of the Arabic gum of 10 % by weight.

Embodiment 2: the fruit preparations that is rich in guar gum

The method of describing among the embodiment 1 can be used for the fruit preparations that acquisition contains the guar gum of 1 to 10 % by weight.

For example, prepare under the following conditions the sugar-free strawberry preparation that contains 5 % by weight guar gums:

Form:

-concentrated strawberry puree (x6) 8.3%

-guar gum (Meyproguar M 225) 5.0%

-Arabic gum (Fibregum B) 6.0%

-Equacia 5.0％

-water 74.3%

+ acidulant, sweetener, colouring agent and flavoring 1.4%

Can derive from the composition Equacia of CNI

For with 10% the Semen Tritici aestivi fiber element mixture of dry 90% Arabic gum altogether.

Method:

1/ water with 10 % by weight adds concentrated strawberry puree and is heated to 85 ℃

The solution of the 2/ natural guar gum of preparation and Arabic gum:

-mixed-powder

-under agitation in the water of 50 ℃ 60 % by weight, disperse

3/ adds this solution fruit muddy and is heated to 85 ℃

4/ adds sweetener and the colouring agent in the residue water that is scattered in 50 ℃

5/ is cooled to 60 ℃

6/ adding flavoring and citric acid are to regulate pH to 4

The strawberry preparation that quite flows can obtain in this way.

Yet, when 10 ℃ of lower storages, do not use the specified stabiliser (Equacia that is for example supplied by CNI

) this strawberry preparation unstable.Observing macroface separates: the liquid phase of Arabic gum has appearred being rich in storage at the bottom of tank after a few hours under 10 ℃.

Embodiment 3: the fermented dairy product of guar gum is rich in preparation:

Contain up to the fermented dairy product of the guar gum of 2 % by weight can by with stir sour milk and be mixed together above-mentioned fruit preparations and obtain.The denseness of this mixture changes in the process of first few minutes and then becomes stable in time.The use that harmonic motion is measured allows then to develop this mixture and the machinery-free disturbance.Principle is to make material stand sinusoidal distortion of time, and it has frequency f with abundant low deflection so that answer force retaining and be deformed into ratio.Under these conditions, sample by sending also as the time SIN function but the reaction stress with phase shift (phase shift) react.This moves the balance between solid contribution in (shift) expression material reaction (or elasticity, quantized by elastic modulus G ') and the liquid contribution (or viscosity is by viscous modulus G " quantification):

Complex viscosity η ^*Be defined as: ${\mathrm{\η}}^{*}=\frac{\sqrt{G^{\text{'}2}+G^{\text{'}\text{'}2}}}{2\·\mathrm{\π}\·f}$

Wherein G ' and G " be respectively elasticity and viscous modulus (representing take handkerchief) and f as the distortion frequency (with second ^-1Expression).The selected frequency of this paper and be deformed into 1 hertz and 0.1%, it allows to be positioned in linear gluing-elasticity.Measure geometry is the removable jar tester (FL100) by the wing with 2 centimetres of 6 diameters of AntonPaar-Physica sale.Described jar tester is immersed the sample center and limits its sex change, because its little contact surface on horizontal plane.Measurement is carried out under 10 ± 0.1 ℃, sample is inserted the measuring chamber thermostat (TEZ 150 PC) of being regulated and control by the Peltier effect.

Method therefor allow to be followed the trail of and can thought that mixture is the variation of the mixture experience of whiteness and fruit preparations under the condition of static so low mechanical disturbance.

The complex viscosity that Fig. 8 has shown the mixture that is comprised of the fruit preparations A that 80% surpasses albumen whiteness (containing 6.5% protein) and 20% (containing 7.5% guar gum and 12.5% Arabic gum) or fruit preparations B (containing 7.5% guar gum and 20% Arabic gum) over time.At last, product A contains 1.5% guar gum and 2.5% Arabic gum, and product B contains 1.5% guar gum and 4% Arabic gum.

In Fig. 8, the mixture that is made by fruit preparations A is expressed as continuous lines, and the preparation with fruit preparations B represents with symbol (symbols).

From first few minutes, find the increase of denseness.This denseness increase becomes more weak after about 30 minutes, then is stabilized in stationary value after a few hours.Following table has provided some the complex viscosity values under different time, has also provided the speed (following calculating) that complex viscosity increases between two times of discussing:

Time	Complex viscosity (in handkerchief second) with mixture of fruit preparations A	Advance the speed (in handkerchief) with complex viscosity of preparation A	Complex viscosity (in handkerchief second) with mixture of fruit preparations B	Advance the speed (in handkerchief) with complex viscosity of preparation B
					1 minute	178		185
10 minutes	211	3.646	229	4.933
					30 minutes	221	0.336	245	0.763
60 minutes	224	0.057	252	0.236
					2 hours	227	0.024	259	0.118
24 hours	245	0.012	291	0.024
					68 hours	259	0.003	309	0.007

The clear complex viscosity that shown of this table mainly changes at short notice, and reaches maintenance level after 10 ℃ of lower mixing in 24 hours.

Also observe when fruit preparations contains more Arabic gums, complex viscosity increases manyly: difference relatively limited (about 30 handkerchiefs) is still systematic.Therefore the ratio of used guar gum and Arabic gum is the lever of the structure level of control end product.

On the whole, the denseness of viewed increase can come from the osmotic swelling of two polymer (guar gum and Arabic gum) in the mixed process with the whiteness that contains 85% water.In digestion process, product is again by the fluid of taking in the food intake process (such as drinking water) and digestible fluid (saliva, gastric juice etc.) dilution.This dilution allows the complete hydration and obtain homogeneous phase until they become separately of the osmotic swelling of two polymer conversely.It is relevant that this expansion and viscosity increase (this viscosity increase partial offset the viscosity that causes of dilution descend), obtains thus viscosity and diluted and affect little end product, as described in Example 4.

The high viscosity that the guar gum that another advantage of the present invention is high dose in final products produces also keeps in digestion process.

In order to verify this result, assess the in vitro test of the viscosity that fiber produces in the digestion process.This test comprises the then stomach phase of intestines phase.

Step is as follows:

The end product that 1) at first will contain fiber is heated to 37 ℃ and reaches 30 minutes (step 1),

2) then use 4N HCl solution to be acidified to pH2 (step 2),

3) after continuous stirring 10 minutes, then add powder type 1.25 % by weight Sigma P7000 pepsin with the hydrolysis sour milk protein microgel (step 3),

4) waiting for that stomach half corresponding to fluid product after emptying 35 minutes, uses concentrated 4N NaOH (NaOH) that pH is increased to 6, it is corresponding to the pH (step 4) of small intestine.

5) after stirring 10 minutes, add the powder pancreatin Sigma P7545 (step 5) of 0.5 % by weight.Pancreatin contains different enzymes, comprises protease, lipase and amylase.Continue to stir 10 minutes.

In each step of determining, sampling is also used and is measured its viscosity from the MCR300 flow graph of Physica-Anton Paar.Drawing flow curve, is 1 to 100 second 3 minutes introversion oblique ascension temperature ^-1, be 100 to 1 seconds 3 minutes introversion oblique deascension temperature then ^-1, shear rate is geometric progression.

These flow curves are analyzed two levels:

-qualitatively, the shape of flow curve provides the composition in the product or produces the information of the composition of viscosity: the typical consequence of acquisition is height Pheological fluid (rheofluidifying) and the thixotropic behavior in step 1, this reversible orientation owing to the protein microgel (for Pheological fluid voltinism matter) and part irreversible breaking (for thixotropy).In step 5, observe the more behavior of polymer solution type, it has newton's maintenance level and have Pheological fluid voltinism matter under very fast speed under low rate.

-quantitatively, in being illustrated in small intestine 10 seconds of the shearing of food food group experience ^-1Speed under viscosity numerical value from flow curve, extract.

As an example, following Fig. 7 has shown and has used Taillefine

The low fat of Brass é Nature type stirs sour milk, and the in vitro test result who uses the same sour milk acquisition that mixes with the fruit preparations of the Arabic gum of the natural guar gum that contains 5 % by weight and 10 % by weight.The ratio of whiteness and fruit preparations is respectively 80 and 20 % by weight in final products, and the amount of natural guar gum and Arabic gum is respectively 1 % by weight and 2 % by weight in final products.

The viscosity of-2 sour milks keeps relatively constant by being acidified to pH2 (step 2).

-on the other hand, adding pepsin (step 3) afterwards, the sour milk of stirring shows the strong decline of viscosity, the sex change that this occurs by the protease that adds high dose owing to the protein microgel.For the sour milk that contains guar gum, the suppression ratio standard yogurt is much smaller.

-again be back to pH6 (step 4) to have contributed Taillefine

The remarkable reduction of the viscosity of Brass é Nature sour milk, this is attributable to the again dissolving of protein under the pH that is higher than isoelectric pH that becomes.In step 3, in the sour milk that contains guar gum/Arabic gum mixture, observe limited decline.

The adding (step 5) of-pancreatin can not cause any variation of viscosity, and two products do not contain any compound carbohydrate or lipid, and compound carbohydrate or lipid have effect to the contribution of structure in this step.This step has illustrated the strong difference of viscosity in the intestines: Taillefine

Brass é Nature at 10 seconds ^-1Under apparent viscosity by 4.7 10 ^-3Handkerchief increases to fruit preparations and mix 1.6 handkerchief seconds of identical whiteness that the Arabic gum of the natural guar gum of 1 % by weight and 2 % by weight is provided with (in final products) second.

Therefore in vitro test has determined that the present invention finally allows to obtain sour milk, and described sour milk produces the viscosity more much higher than standard yogurt (being 340 times in above embodiment) in digestion process.

Embodiment 4: the fruit muddy with full abdomen benefit:

Can make the fruit muddy with remarkable guar gum content according to the present invention.An exemplary formulation is as follows:

Concentrated (x3) apple puree 23%

Currant puree 12%

Sugar 4%

Arabic gum 7.35%

Guar gum 2.5%

Semen Tritici aestivi fiber 0.15%

Water 51%

NB: use the commodity Equacia that is formed by 90% Arabic gum and 10% Semen Tritici aestivi fiber

Add Semen Tritici aestivi fiber.

The preparation method:

Step 1: mix Arabic gum, Equacia

, guar gum and water

Step 2: add concentrated apple puree and currant puree

Step 3: boiling (90 ℃ reach 5 minutes)

Step 4: cooling and encapsulation

Can obtain in this way enough to flow with by from packing, sucking the fruit muddy that absorbs.

Nutrition composition and the commodity fruit muddy is following compares:

	Full abdomen puree	ANDROS commodity apple/currant puree
			Calorie	64 kilocalories	82 kilocalories
Carbohydrate	11.5 gram/100 grams	19 grams/100 grams
			Lipid	0.22 gram/100 grams	0.5 gram/100 grams
Protein	0.28 gram/100 grams	0.4 gram/100 grams
			Fiber	8.8 gram/100 grams (30%RDA)	Not mentioned on the packing

The viscosity of product is (as previously mentioned, at 10 seconds ^-1Lower) measure in initial product and the rear product of dilution (water that 100 gram products and 200 grams add):

	The viscosity of final products (handkerchief second)	Viscosity (handkerchief second) after the dilution	Viscosity loss during dilution
				Full abdomen puree	6	0.9	Coefficient 6.7
ANDROS apple/currant puree	4	0.005	Coefficient 800

Right hurdle represents to come from the viscosity loss coefficient of dilution: full abdomen puree of the present invention is loss coefficient 6.7 viscosity only, and the commodity puree has the viscosity decline of coefficient 800.

Therefore, it seems that the ternary mixture of fiber of the present invention is so that be derived from the viscosity of dilution and descend and greatly to reduce.

Digestion is also relevant with the food dilution: water is taken in and is followed food intake, saliva, gastric juice etc.Consider the specific behavior of fibre blend of the present invention, viscosity keeps in digestion process more widely, and this gives food full abdomen character.

Claims (41)

1. stable fluid or semifluid food, it has with respect to the dry extracts below gross weight 30 % by weight of product, and has the fiber with respect to gross weight 1 to 24 % by weight of food, it is characterized in that described fiber is by the compositions of mixtures of following material:

A) with respect to the tackifying water-soluble polysaccharide fiber of gross weight 0.4 to 5 % by weight of product,

B) with respect to the non-tackifying water-soluble fiber of gross weight 0.8 to 20 % by weight of product, this non-tackifying water-soluble fiber has 3.10 ⁵To 3.10 ⁶G/mol average molar mass and the following inherent viscosity in the aqueous solution of 0.3 deciliter/gram,

C) with respect to the water insoluble cellulosic fiber that is selected from Semen Tritici aestivi fiber of gross weight 0.04 to 0.6 % by weight of product.

2. food according to claim 1 is characterized in that described food has with respect to the dry extracts below gross weight 20 % by weight of product.

3. food according to claim 1 is characterized in that described tackifying water-soluble polysaccharide fiber is from natural plants.

4. food according to claim 1 is characterized in that described tackifying water-soluble polysaccharide fiber is selected from the fiber of carob, fenugreek, konjaku glucomannan, tara gum, oat and barley beta glucan, guar gum, pectin or orange slurry.

5. food according to claim 1 is characterized in that described tackifying water-soluble polysaccharide fiber is selected from guar gum, carob, konjaku glucomannan and oat or barley beta glucan or their mixture.

6. food according to claim 1 is characterized in that described non-tackifying water-soluble polysaccharide fiber is selected from Arabic gum, soluble soybean or apple fiber or their mixture.

7. food according to claim 6 is characterized in that described non-tackifying water-soluble polysaccharide fiber is selected from Arabic gum or water-soluble apple fiber.

8. food according to claim 1 is characterized in that it was at 10 seconds ^-1Shear rate and 20 ℃ under have the apparent viscosity between second between 0.05 handkerchief second and 10 handkerchiefs.

9. food according to claim 1 is characterized in that it is selected from fresh dairy produce, plant juice, beverage or their mixture.

10. food according to claim 1 is characterized in that it is selected from fresh dairy produce, fruit and/or vegetable juice, seasoning water or fruit muddy.

11. food according to claim 1 is characterized in that it is 4 ℃ of lower stable at least 4 weeks.

12. food according to claim 1 is characterized in that stablizing at ambient temperature 12 months.

13. food according to claim 9 is characterized in that it is the fresh dairy produce with fruit, the weight content of each fiber is as follows with respect to the gross weight of product:

A1) the tackifying water-soluble polysaccharide fiber of 0.4 to 2 % by weight,

B1) 0.8 to 8% non-tackifying water-soluble polysaccharide fiber, and

C1) 0.04 to 0.25% the water insoluble cellulosic fiber that is selected from Semen Tritici aestivi fiber.

14. food according to claim 9 is characterized in that described food is fresh dairy produce, it is selected from boruga, fromage frais or fermented milk.

15. food according to claim 14 is characterized in that described fermented milk is sour milk.

16. food according to claim 9 is characterized in that described food is fresh dairy produce, it has low fat and low sugar.

17. food according to claim 9 is characterized in that described food is fresh dairy produce, it contains the protein with respect to gross weight 2 to 10 % by weight of fresh dairy produce.

18. food according to claim 17 is characterized in that described food is fresh dairy produce, it contains the protein with respect to gross weight 4 to 7 % by weight of fresh dairy produce.

19. food according to claim 9 is characterized in that described food is fresh dairy produce, it contains fruit.

20. food according to claim 10 is characterized in that described food is fruit muddy, it contains:

A2) with respect to the tackifying water-soluble polysaccharide fiber of gross weight 1 to 5 % by weight of puree;

B2) with respect to the non-tackifying water-soluble polysaccharide fiber of gross weight 2 to 20 % by weight of puree, and

C2) with respect to the water insoluble cellulosic fiber that is selected from Semen Tritici aestivi fiber of gross weight 0.05 to 0.6 % by weight of puree.

21. food according to claim 20 is characterized in that described food is fruit muddy, it contains the tackifying water-soluble polysaccharide fiber with respect to gross weight 2.5 % by weight of puree.

22. food according to claim 20 is characterized in that described food is fruit muddy, it contains the non-tackifying water-soluble polysaccharide fiber with respect to gross weight 7.4 % by weight of puree.

23. food according to claim 20 is characterized in that described food is fruit muddy, it contains the water insoluble cellulosic fiber that is selected from Semen Tritici aestivi fiber with respect to gross weight 0.15 % by weight of puree.

24. prepare the method for each described fluid of claim 1 to 23 or semifluid food, it comprises following steps:

A) fiber adds initial substrate as defined in claim 1, and

B) mix products obtained therefrom.

25. method according to claim 24 is characterized in that the described tackifying water-soluble polysaccharide fiber of definition in the claim 1 is from natural plants.

26. method according to claim 24 is characterized in that the described tackifying water-soluble polysaccharide fiber of definition in the claim 1 is selected from the fiber of carob, fenugreek, konjaku glucomannan, tara gum, oat and barley beta glucan, guar gum, pectin or orange slurry.

27. method according to claim 24 is characterized in that the described tackifying water-soluble polysaccharide fiber of definition in the claim 1 is selected from guar gum, carob, konjaku glucomannan and oat or barley beta glucan or their mixture.

28. method according to claim 24 is characterized in that the described non-tackifying water-soluble polysaccharide fiber of definition in the claim 1 is selected from Arabic gum, soluble soybean or apple fiber or their mixture.

29. the method for preparing fluid or semifluid food according to claim 24 is characterized in that the described non-tackifying water-soluble polysaccharide fiber of definition in the claim 1 is selected from Arabic gum or water-soluble apple fiber.

30. preparation method according to claim 24, it comprises step (α) before in step (a), will be selected from the following way the water insoluble cellulosic fiber dispersion of Semen Tritici aestivi fiber in step (α) to non-tackifying water-soluble polysaccharide fiber:

-α 1) will be selected from the water insoluble cellulosic fiber of Semen Tritici aestivi fiber and non-tackifying water-soluble polysaccharide fiber is dry altogether, or

-α 2) 10 ⁴Second ^-1Mix water insoluble cellulosic fiber and non-tackifying water-soluble polysaccharide fiber under the above strong shearing, or

-α 3) under the pressure of at least 50 bar, will be selected from the mixture homogenising of water insoluble cellulosic fiber and the non-tackifying water-soluble polysaccharide fiber of Semen Tritici aestivi fiber.

31. preparation method according to claim 24 is characterized in that the fiber that adds is the form that is selected from the intermediate preparation of fruit preparations or syrup in step (a).

32. be intended to the intermediate preparation for fluid or semifluid food, it is characterized in that it contains:

A3) with respect to the tackifying water-soluble polysaccharide fiber of gross weight 2 to 10 % by weight of intermediate preparation,

B3) with respect to the non-tackifying water-soluble polysaccharide fiber of gross weight 4 to 40 % by weight of intermediate preparation, and

C3) with respect to the water insoluble cellulosic fiber that is selected from Semen Tritici aestivi fiber of gross weight 0.2 to 1.25 % by weight of intermediate preparation.

33. the purposes of intermediate preparation according to claim 32 in fluid or semifluid food.

34. the purposes of intermediate preparation according to claim 32 in fluid or the fresh dairy produce of semifluid.

35. prepare the method for the described intermediate preparation of claim 32, it comprises following consecutive steps:

The different fibers of-mixed-powder form,

-under agitation this mixture of powders is scattered in the water,

-randomly fruit, sugar, colouring agent, flavoring are added this dispersion,

The high thermal sterilization heat treatment of-gained preparation,

-cooling gained intermediate preparation,

-described intermediate preparation is stored in the low-temperature (low temperature) vessel.

36. completely feel to increase stomach as full abdomen food to 23 each described food according to claim 1, delay the outbreak of hunger and/or the non-therapeutical uses of custodian's body weight.

37. according to claim 1 to 23 each described food as reducing the human circulation cholesterolemia and the non-therapeutical uses of the nutraceutical of the blood sugar of the rear human body that delays to have meal and insulin response.

38. according to claim 1 to the non-therapeutical uses of 23 each described food as the nutraceutical that reduces the circulating cholesterol levels.

39. as medicine according to claim 1 to 23 each described food.

40. as reducing individual circulating cholesterol and delay have meal blood sugar and the insulin response of rear individuality, and prevent thus the according to claim 39 described food of nutraceutical of the disease outbreak of metabolic syndrome.

41. be used as the according to claim 39 described food that reduces individual circulating cholesterol and prevent the nutraceutical of the disease outbreak relevant with cardiovascular disorder.

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